Go Back

Decadent Brownie Petit Fours with Silky Ganache Bliss

Rich chocolate brownie petit fours coated in a smooth ganache, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 4 oz Semisweet Chocolate Provides rich chocolate flavor; substitute with dark chocolate for a more intense taste.
  • ¾ cup Unsalted Butter Adds moisture and richness; use coconut oil for a dairy-free option.
  • ¾ cup Granulated Sugar Sweetens the brownies and helps with structure; can be replaced with coconut sugar.
  • ½ cup Light Brown Sugar Adds a hint of molasses flavor; substitute with more granulated sugar as needed.
  • 1½ teaspoons Vanilla Extract Enhances flavor profile; use fresh vanilla bean for a stronger essence.
  • 1 cup All-Purpose Flour Provides structure; can be swapped for a gluten-free flour blend.
  • ¾ cup Cocoa Powder Deepens the chocolate flavor; use Dutch-processed cocoa for a richer taste.
  • ¾ teaspoon Salt Enhances sweetness and balances flavors; leave out if concerned about sodium intake.
Ganache Ingredients
  • 6 oz Semisweet Chocolate Used for coating and adds a glossy finish; dark chocolate can be used for a more sophisticated flavor.
  • ¾ cup Heavy Whipping Cream Helps create a silky ganache; substitute with coconut cream for a non-dairy version.
  • Fleur de Sel Optional but recommended for an elevated taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking pan.
  2. Melt 4 oz of semisweet chocolate and ¾ cup unsalted butter together in a microwave or over a double boiler, stirring until smooth.
  3. In a large bowl, mix together ¾ cup granulated sugar, ½ cup light brown sugar, and 1½ teaspoons vanilla extract until combined.
  4. Add the melted chocolate and butter mixture to the sugars, mixing well.
  5. Stir in 1 cup all-purpose flour, ¾ cup cocoa powder, and ¾ teaspoon salt until just combined.
  6. Pour the brownie batter into the greased baking pan and smooth the top. Bake for about 20-25 minutes, or until a toothpick comes out clean.
  7. Allow the brownies to cool completely in the pan before cutting them into small squares.
Ganache Preparation
  1. For the ganache, heat ¾ cup heavy whipping cream until it just simmers, then pour it over 6 oz of semisweet chocolate in a bowl.
  2. Stir until smooth and glossy.
  3. Dip each brownie square into the ganache and allow the excess to drip off. Place them on a wire rack to set.

Notes

Store any leftover petit fours in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to a month. Make sure to let the brownies cool completely before cutting for cleaner edges. Use high-quality chocolate for the ganache for the best flavor. Experiment with different toppings, like nuts or sprinkles, for a fun twist! For a different flavor, you can add a layer of raspberry or mint filling between the brownie layers and ganache.